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Mexican Cheesy Beef Tostadas

Mexican Cheesy Beef Tostadas

with Yoghurt & Salsa

Family Friendly
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Tonight, we're teaching you the secret to crunchy tostadas. Give it a whirl and then pile 'em high with saucy Mexican beef, juicy kernels of corn and cooling yoghurt.

Tags:Kid Friendly
Allergens:GlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1

carrot

1

tomato

1 bag

baby spinach leaves

½ tin

sweetcorn

1 packet

beef mince

6

mini flour tortillas

(ContainsGluten)

1 sachet

Tex-Mex spice blend

½ tin

crushed & sieved tomatoes

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

½ tsp

sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3766 kJ
Fat42.6 g
of which saturates21.7 g
Carbohydrate58 g
of which sugars15.9 g
Dietary Fibre0 g
Protein49.8 g
Cholesterol0 mg
Sodium1281 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. Grate the carrot (unpeeled). Roughly chop the tomato and baby spinach leaves. Drain the sweetcorn (see ingredients).

2

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the beef mince, breaking it up with a spoon until browned, 3-4 minutes.

3

While the beef is browning, spread the mini flour tortillas over two oven trays lined with baking paper. Using a fork, poke a few holes in the tortillas to stop them puffing up as they cook, then lightly spray or brush with olive oil and season with salt and pepper. Bake the tortillas until golden and crisp, 7-9 minutes.

TIP: Check on them and leave them in a little longer if they aren't ready yet. You want them to be golden and crisp but not burnt! TIP: If you want to serve as tacos instead, no need to bake the tortillas!

4

Add the carrot and sweetcorn to the beef and cook until tender, 3-4 minutes. Add the Tex-Mex spice blend and garlic and cook until fragrant, 1 minute. Add the crushed & sieved tomatoes (see ingredients) and sugar, then season with salt and stir to combine. Reduce the heat to medium and simmer until the chilli has thickened, 4-5 minutes.

5

In a medium bowl, combine the tomato, baby spinach, a drizzle of white wine vinegar and a drizzle of olive oil. Toss to combine.

6

Bring everything to the table to serve. Build your tostadas by placing a helping of the beef chilli on top of a tortilla. Top with the shredded Cheddar cheese and some Greek-style yoghurt. Garnish with the tomato salsa.

TIP: In Mexican cuisine, tostadas are piled with ingredients and eaten like an open sandwich. You can serve the crisp tostadas on the side of the toppings if you prefer, or just heat the tortillas and eat with the filling as tacos!